KELLOGG'S* RICE KRISPIES* Veggie Nut Burgers

KELLOGG'S* RICE KRISPIES* Veggie Nut Burgers

2 Reviews 1 Pic
  • Prep

    20 m
  • Ready In

    30 m
Recipe by  KELLOGG'S* RICE KRISPIES*

“Here's a savory, delicious veggie burger with brown rice, mushrooms, pecans and seasonings, baked until golden brown.”

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Ingredients

Adjust Servings

Original recipe yields 6 burgers

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Directions

  1. In 12-inch non-stick fry pan, over medium heat, saute onions and garlic in oil 2 minutes. Add mushrooms and saute 4 minutes longer or until mushrooms are just tender. Remove from heat.
  2. Using metal blade, coarsely chop pecans in food processor. Add KELLOGG'S* RICE KRISPIES* cereal, rice, green pepper, carrots, seasonings and mushroom mixture. Pulse processor about 15 seconds or until mixture is a mealy consistency. Remove to mixing bowl and stir in egg whites. Divide mixture into 6 portions, about 1/2 cup each and shape into patties. Place on baking sheet coated with cooking spray.
  3. Broil 6 inches from heat, about 5 minutes per side or until browned. Serve hot on buns with lettuce and tomato or with chutney, if desired.

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Reviews (2)

Rate This Recipe
diablo61
15

diablo61

The pecans and rice krispies ingredients tempted me to try this veggie burger. I added 1/2 cup of lentils to the rice, an extra dash of cayenne pepper and an extra egg white to keep it together. They are delicious although a little on the dry side. The flavor of the pecans nor the rice krispies stand out, but are delicious none the less.

gradpath
5

gradpath

Does not in any way shape or form make patties. Taste is great but it stuck to the pan after broiling and only got hardened on the top side (mush in the middle). I have extra, I'll be trying to fry them in a skillet as broiling does not work!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 406 cal
  • 20%
  • Fat
  • 12.6 g
  • 19%
  • Carbs
  • 64.3 g
  • 21%
  • Protein
  • 10.6 g
  • 21%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 601 mg
  • 24%

Based on a 2,000 calorie diet

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